Preparation

For praline chocolate crunch:
Line 2 rimmed baking sheets with parchment
paper. Stir sugar and 1/3 cup water in a small
saucepan over medium-low heat until
sugar dissolves. Increase heat and cook
without stirring, occasionally swirling pan
and brushing down sides with a wet pastry brush, until amber in color, 78 minutes.
Stir in hazelnuts, then pour onto 1 prepared
sheet, separating nuts. Let cool.

Transfer candied nuts to a food processor.
Add hazelnut oil and purée until smooth to
make praline paste.

Combine both chocolates and 3 tablespoons
praline paste in a medium metal bowl
(reserve remaining praline paste for praline
mousse layer). Set bowl over a saucepan
of simmering water and stir until chocolate
is melted and mixture is smooth. Remove
from heat and stir in salt, then cereal. Spread
out in a thin layer (about 1/8") on second prepared
baking sheet. Chill until set, about
30 minutes.DO AHEAD: Can be made 1 day
ahead. Cover and keep chilled. Cover and
chill remaining praline paste.

For cake:
Preheat oven to 375°F. Line a 17x11x1"
sheet pan with parchment paper; butter
paper. Sift flour and cocoa powder into
a medium bowl and set aside. Separate
4 eggs, placing yolks in a large bowl and
whites in a medium bowl. Using an electric
mixer, beat yolks with 1/2 cup sugar on
medium speed until thick and light yellow,
about 3 minutes. Beat in 4 whole eggs, one
at a time, blending well between additions.

Bake until a tester inserted into center
of cake comes out clean, about 15 minutes.
Let cool completely. Invert cake onto a large
cutting board or baking sheet and peel off
parchment. Brush cake all over with brandy.
DO AHEAD: Can be made 1 day ahead. Store
airtight at room temperature.

For nut ganache:
Bring cream to a boil in a
small saucepan. Purée hot cream, hazelnut
butter, and salt in a food processor. Let cool
to room temperature. With machine running,
add butter, 1 tablespoon at a time, puréeing until
smooth between additions. DO AHEAD:
Can be made 1 day ahead. Cover and chill.
Return to room temperature before using.

Praline Mousse:
Combine chocolate,
praline paste, and butter in a medium
bowl. Bring 3/4 cup cream to a boil in a small
saucepan; pour over chocolate mixture. Let
stand for 1 minute, then stir until melted and
smooth. Beat remaining 1 cup chilled cream
until soft peaks form. Fold whipped cream
into chocolate mixture. DO AHEAD: Can be
made 1 day ahead. Cover and chill.

Assembly:
Spread nut ganache over
cake and chill in freezer until set, about
15 minutes. Spread mousse over ganache
and chill in freezer until set, about 15
minutes. Cut cake crosswise into thirds;
stack layers on top of each other. Trim
edges, then spread Chocolate Glaze over
top and sides of cake. Freeze until set,
about 1 hour. Place in refrigerator and chill
overnight. DO AHEAD: Can be made 2 days
ahead. Tent with foil and keep chilled.

Let cake stand at room temperature
for 30 minutes before serving. Break up
praline chocolate crunch into large shards
and arrange on top of cake. Garnish with
roasted hazelnuts.

my notes

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Recent Review

Ok since epicurious doesn't let you change or update your review, I had to write another one.
The cake tasted good the next day...when it had time to sit some time.
But I still think the cake was pretty dry ....and i still think its too much work for the cake.
As some other reviewer said, its a challenging cake. And you learn some new techniques. But will I make it again....well not likely....unless someone asks for it specially. But my friends loved it. So I came back to change my review.